Chicken Barbecue Sandwiches with Pineapple Slaw
Ingredients
The chicken
-
5
large
Chicken Breasts
-
1
cup
Barbecue Sauce
-
1
tbsp
Dijon Mustard
-
2
tbsp
Apple Cider Vinegar
The slaw
-
14
ounces
Cole Slaw Cabbage Mix
-
¼
cup
Avocado Mayo
-
14.5
ounces
Canned Pineapple Tidbits
-
1
tbsp
Apple Cider Vinegar
-
2
tbsp
Honey
Instructions
- Mix barbecue sauce, Dijon mustard, and apple cider vinegar.
- Place chicken breasts in the slow cooker and season with salt and pepper.
- Pour the sauce over the chicken and cook on low for 5-6 hours until the chicken shreds easily.
- Shred the chicken and keep it warm in the slow cooker.
- For the slaw, mix avocado mayo, honey, and apple cider vinegar.
- Drain pineapple and reserve 2 tbsp of juice; add juice to the mayo mixture.
- In a bowl, combine cole slaw mix with the dressing and ½ cup of pineapple tidbits.
- Refrigerate the slaw for at least 1 hour.
- Serve chicken on brioche buns with slaw and extra barbecue sauce if desired.
Nutrition Facts (estimated)
Servings
10
Calories
350
Total fat
12g
Total carbohydrates
35g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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